BBQ Brine Recipes - The Best From Around The World

A Personal Selection Of Tried & Tested Recipes For You To Enjoy

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The BBQ Brine Recipes

Recommended for:

• chicken - turkey - pheasant - pork

This brine uses fruit juices for providing flavor and sweetness at the same time.

• 3.5 litres cold water
• 2 litres apple juice
• 2 litres orange juice
• 2 cups table salt (or 3 cups if using coarse salt
• 1/2 cup brown sugar
• 10 whole cloves
• 1 tablespoon ground nutmeg

Pour apple and orange juice into a large pot over a medium heat. Add salt, brown sugar, cloves and nutmeg.

Simmer for 15 minutes until salt and sugar are completely dissolved. Remove from heat and allow to cool. Add cold water.

Place the meat in a large plastic container. Pour brine over top.

Brine the meat for 2 hours per kilogram. Keep refrigerated.

Beer Brine

Recommended for:

• fish - chicken - pork

Brown ale prior to other ingedients

• 4 cups brown ale
• 1/2 cup sea salt
• 1/2 cup brown sugar
• 1/4 cup pickling spice
• 1/4 teaspoon cayenne pepper

Chicken thighs in finished beer brine.

Reduce heat and stir until salt and sugar and dissolved.

Remove from heat and allow to cool before using.

Garlic & Bay Brine

Recommended for:

• pork - beef - lamb - venison - kangaroo - goat

Garlic-Bay brine cooling down

• 4 litres water
• 1 cup salt
• 12 cloves garlic, crushed
• 3 tablespoons pickling spices
• 8 bay leaves

Bring the water to a boil then remove from heat
and add the salt.

Beef rump steak in the cooled brine

Stir until the salt is completely dissolved and allow to cool.

Stir in the garlic, pickling spices and bay leaves.

The brine is now ready for use.

Rosemary Honey Brine

Recommended for;

• chicken - turkey - pork

A moderately sweet brine that lends itself well to the white meats. It's OK with fish, but not as good a match as the recommendations, in my opinion.

• 3 cups water
• 1 cup honey
• 1/2 cup brown sugar
• 1 onion, thinly sliced
• 4 cloves garlic, crushed
• 2 tablespoon black peppercorns
• 2 tablespoons fresh rosemary
• 1 tablespoon salt
• 1 tablespoon mustard seed
• 1 bay leaf
• 1/4 teaspoon ground nutmeg

Combine all ingredients in a saucepan and bring to a boil.

Remove from heat and allow to cool completely.

Place with pork in a large container making sure that brine completely covers the meat.

Cover and refrigerator for at least one day, but no more than 4 days.